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Please use this identifier to cite or link to this item: https://repository.uksw.edu/handle/123456789/6120
Title: Kadar Gizi dan Indeks Glikemik Biskuit Gandum (Triticum aestivum L) Utuh Varietas Dewata (DWR-162)
Authors: Haryani, Anik Tri
Keywords: whole wheat;Triticum aestivum L. DWR-162;biscuit;nutrition value;glycemic index;resistant starch;amylose
Issue Date: 2014
Publisher: Program Studi Kimia FSM-UKSW
Abstract: The objectives of this study were to determine the effect of the substitution of local whole-wheat flour (variety of DWR-162) on the nutrition value, the starch digestibility, amylose, resistant starch, and glycemic index of biscuit. All these parameters were analysed by Randomized Block Design (RBD) consisted of 6 treatments, which were the levels of whole-wheat flour substitution 0%, 10%, 20%, 30%, 40%, and 50%, and 4 replications. The significant differences among means of each treatment were analysed using Honest Significant Difference test (HSDt) with a level of significance of 5%. The nutrition value, including the contents of moisture (gravimetric method), ash (gravimetric method), total fat (gravimetric method using Soxhlet), crude fiber (AOAC), total carbohydrate (spectrophotometric method using Anthrone reagent), and soluble protein (spectrophotometric method using Biuret reagent), was compared to the Indonesian National Standard (SNI) 01-2973-1992 about quality of and how to test the quality of biscuit. The starch digestibility and resistant starch content were enzymatically determined, and the amylose content was determined by spectrophotometric method using iod reagent. While the determination of glycemic index of the most liked biscuit based on the organoleptic test was done by using incremental area under the blood glucose responses curve (IAUC). The result of this study showed that biscuits had moisture, ash and total fat contents of 0.85 to 0.92%, 1.35 to 1.43%, and 33.44 to 41.70%, respectively. These values met the National Indonesian Standard, and there was no difference between biscuits with and without the substitution of whole-wheat flour. In addition, the soluble protein content of biscuits met the standard (above 9%) too; it was 21.99 to 45.75%. However, the total carbohydrate content, 35.21% to 41.79% was lower than SNI, and there was no difference between biscuits with and without whole-wheat flour. The crude fiber content, 3.91% to 7.26%, was higher than SNI (0.5%). The crude fiber content was increasing along with the additional whole-wheat flour, whereas there was no effect of the level of substitution of whole-wheat flour from 10 to 50% on the crude fiber content. Meanwhile, the additional whole wheat flour decreaseed the starch digestibility of the biscuit, from 8.62% to 6.78% with the substitution level of 50% whole-wheat flour substitution. It was supported by the tendency of increased level of amylose of the biscuit from 22.55% to 28.74%, and the resistant starch of biscuits from 16.02% to 27.17%. The values of starch digestibility, amylose content, and resistant starch content supported the result of glycemic index of the most liked biscuit that was classified as low glycemic index, 49.94
URI: http://repository.uksw.edu/handle/123456789/6120
Appears in Collections:T1 - Chemistry

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